Print
Email
Ingredients
- 3 stalks rhubarb, cut into ¼-inch slices (about 1 cup)
- ½ cup granulated sugar, divided, plus more for sprinkling
- 2-inch piece of whole vanilla bean
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into small cubes
- ½ cup chopped crystallized ginger
- 1 cup heavy cream
- Granulated sugar, for sprinkling
View Full Recipe at Brown Eyed Baker
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
,%20and%20I%20love%20the%20combination%20of%20rhubarb%20and%20ginger,%20so%20before%20long%20my%20idea%20was%20solidified.%3C/p%3E%3Cp%3EThose%20chocolate%20chip%20scones%20are%20one%20of%20my%20favorites%20as%20well,%20in%20large%20part%20due%20to%20their%20tender%20texture%20(the%20chocolate%20doesn%E2%80%99t%20hurt,%20either!).%20I%20went%20the%20same%20route%20with%20these%20scones,%20and%20added%20a%20small%20amount%20of%20butter%20to%20increase%20the%20flakiness.%20Instead%20of%20simply%20including%20vanilla%20extract,%20I%20infused%20the%20sugar%20with%20vanilla%20bean,%20which%20will%20makes%20your%20hands%20smell%20phenomenal!%20Lastly,%20I%20chopped%20up%20some%20rhubarb%20and%20tossed%20it%20in%20sugar%20before%20adding%20it%20to%20the%20mixture,%20and%20threw%20in%20a%20good%20dose%20of%20crystallized%20ginger.%3C/p%3E%3Cp%3EI%20can%E2%80%99t%20get%20enough%20of%20flecks%20of%20vanilla%20bean!%3C/p%3E%3Cp%3ESo%20pretty!%3C/p%3E%3Cp%3EThe%20result%20were%20impossible-to-resist%20scones.%20They%20are%20wholly%20acceptable%20for%20breakfast,%20snacks%20or%20dessert;%20the%20right%20amount%20of%20sweetness%20provides%20balance%20to%20the%20tart%20rhubarb,%20and%20the%20ginger%20gives%20them%20a%20little%20kick.%20The%20scones%20are%20definitely%20best%20straight%20from%20the%20oven,%20but%20can%20be%20kept%20airtight%20for%20a%20few%20days.%3C/p%3E%3Cp%3ESo%20what%20if%20it%20snowed%20again%20two%20nights%20ago%20(that%20makes%20snow%20on%20my%20birthday%20two%20years%20in%20a%20row,%20if%20you%E2%80%99re%20keeping%20track)?%3C/p%3E%3Cp%3ESpring%20has%20definitely%20sprung%20in%20my%20kitchen!%3C/p%3E%3Cp%3EOne%20year%20ago:%20Coconut-Vanilla%20Bean%20Cake%20with%20Coconut%20Meringue%20Buttercream%20Frosting%3C/p%3E%3Cp%3ETwo%20years%20ago:%20Homemade%20Fudge%20Pops%3C/p%3E%3Cp%3EThree%20years%20ago:%20Baked%20Doughnuts%20with%20Cinnamon-Sugar%3C/p%3E%3Cp%3EFour%20years%20ago:%20Cucumber-Tomato%20Bruschetta%20Appetizer%3C/p%3E%3Cp%3ESix%20years%20ago:%20The%20Perfect%20Party%20Cake%3C/p%3E%3Cp%3ESeven%20years%20ago:%20Baked%20Mac%20n%E2%80%99%20Cheese%3C/p%3E%3Cp%3EVanilla%20Bean%20Rhubarb-Ginger%20Scones%3C/p%3E%3Cp%3EYield:%2012%20scones%3C/p%3E%3Cp%3EPrep%20Time:%2010%20minutes%3C/p%3E%3Cp%3ECook%20Time:%2025%20minutes%3C/p%3E%3Cp%3ETotal%20Time:%2035%20minutes%3C/p%3E%3Cp%3ECream%20scones%20infused%20with%20vanilla%20bean%20and%20loaded%20with%20rhubarb%20and%20crystallized%20ginger.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20Preheat%20oven%20to%20425%20degrees%20F.%20Line%20a%20baking%20sheet%20with%20parchment%20paper;%20set%20aside.%3C/p%3E%3Cp%3E2.%20Place%20the%20sliced%20rhubarb%20in%20a%20small%20bowl%20and%20toss%20with%203%20tablespoons%20of%20the%20sugar;%20set%20aside.%3C/p%3E%3Cp%3E3.%20Place%20the%20remaining%20sugar%20in%20a%20large%20bowl.%20Slice%20the%20piece%20of%20vanilla%20bean%20lengthwise%20and%20scrape%20the%20seeds%20into%20the%20sugar.%20Using%20your%20fingertips,%20rub%20the%20vanilla%20seeds%20into%20the%20sugar%20until%20it%20is%20evenly%20distributed.%20Add%20the%20flour,%20baking%20powder%20and%20salt%20to%20the%20bowl%20and%20whisk%20to%20combine.%3C/p%3E%3Cp%3E4.%20Add%20the%20cubed%20butter%20and,%20using%20a%20pastry%20blender%20or%20two%20knives,%20cut%20the%20butter%20into%20the%20flour%20mixture%20until%20it%20is%20the%20texture%20of%20coarse%20sand%20and%20there%20are%20no%20pieces%20of%20butter%20larger%20than%20the%20size%20of%20a%20pea%20remaining.%20Stir%20the%20rhubarb%20and%20ginger%20into%20the%20mixture,%20making%20sure%20that%20everything%20is%20evenly%20coated%20in%20flour.%3C/p%3E%3Cp%3E5.%20Pour%20the%20heavy%20cream%20into%20the%20flour%20mixture%20and,%20using%20a%20wooden%20spoon,%20gently%20stir%20until%20all%20of%20the%20cream%20has%20been%20absorbed.%20Turn%20the%20dough%20out%20onto%20a%20lightly%20floured%20surface%20and%20gently%20knead%20a%20few%20times%20to%20bring%20the%20dough%20together.%3C/p%3E%3Cp%3E6.%20Divide%20the%20dough%20in%20two%20and%20pat%20each%20into%20a%207-inch%20circle.%20Cut%20six%20triangles%20out%20of%20each%20circle%20and%20place%20on%20the%20prepared%20baking%20sheet.%20Sprinkle%20with%20additional%20granulated%20sugar.%3C/p%3E%3Cp%3E7.%20Bake%20until%20the%20scones%20are%20set%20and%20golden%20brown,%20about%2020%20t0%2025%20minutes.%20Cool%20on%20the%20baking%20sheet%20for%2015%20minutes,%20then%20transfer%20to%20a%20wire%20rack%20to%20cool.%20Serve%20warm%20or%20at%20room%20temperature.%20Store%20the%20scones%20in%20an%20airtight%20container%20at%20room%20temperature%20for%20up%20to%203%20days.%3C/p%3E){kind=link}